By 2004, it turned into a permanent stand in the park and expanded its offerings to include burgers, milkshakes and fries.

Rosati, who worked as a line cook at Meyer's Gramercy Tavern, was an early fan.

He said: 'It's funny because I used to wait in that line in Madison Square Park. It's only three blocks from Gramercy Tavern....I would go there early, wait in line for about an hour on a hot summer day, get my food and run back to the kitchen at Gramercy.

'My colleagues would come in and ask me to share and I was like, "Hey man, I'm the one who put the time in there. You go and put your own time in and get your own burgers."'

But he hesitated to join the establishment as a chef. Rosati said: 'I thought it would destroy my career. I was going from fine dining, cooking with white truffles and foie gras, to flipping burgers?

Despite being an early fan, chef Mark Rosati thought going from a fine dining restaurant to flipping burgers would ruin his career. Pictured at an opening in Seoul, South Korea

Shake Shack started in 2001 as a hot dog cart in Madison Square Park. It lost money for three summers before it expanded its offerings and turned into a permanent stand (pictured)

Rosati continued: 'Then I saw all the same ingredients we were using at Gramercy. The same beef, the same produce and the same hospitality our company is known for. So I thought, I'll do this for a year. Fast forward 10 years.'

The chain now has locations everywhere from Dubai to Seoul, with 24 new locations planned for this year alone.

While Meyer has been hesitant about expanding into a global chain, Shake Shack has tried maintained its local charm.

Rosati said: 'We look at going to a city like Los Angeles and we reach out to a lot of our fine dining friends, be it chocolate makers, be it bakers, that we admire and we bring in that talent.

'When we opened in LA, I've always loved this jam maker called Sqirl. We blend their jam into our frozen custard for one shack in one city.

'And another friend who I consider one of the best bakers in all of Los Angeles makes us an old fashioned spice doughnut, then we add sprinkles to it. You can only get it at our West Hollywood location.'

By 2014, the company went public, with shares doubling in the first day of trading.

And now, the burger chain is releasing a cookbook on May 16. Rosati, whose favorite burger is the SmokeShack, worked on 70 recipes for home cooks.